Hot and sour soup traditional

• 1 lb pork tenderloin
• 8 oz box of tofu firm
• 2 eggs
• 2 tbsp soysauce
• 2 tbsp rice vinegar do not substitute
• 1 tbsp sugar
• 1 tsp white pepper
• 2 stalks of green onion
• 2 tbsp chili oil
• 2 tbsp sesame oil
• 2 liter chicken broth
• 1/4 cup Chinese black vinegar don't substitute
• 8 oz can of bamboo shoots
• 1 tbsp cornstarch
• 1/3 cup cool water
• 2 liter water divided into two for soaking
• 1 1/2 cup or handful of wood ear (Chinese black mushroom)
• 1 1/2 cup or handful dried lily bulbs

1. add chicken stock, soy sauce, rice vinegar, Chinese black vinegar, chili oil, white pepper, sugar, sesame oil, slice pork loin into strips about 1/4 inch by 2 inch long add top a pot to boil 6 quart pot
2. soak wood ears and lily bulbs in separate containers for about 20-30 minutes drain add to pot should be boiling good
3. cut tofu into 1/4 inch wide by 2 inch long strips add the remaining ingredient bamboo shoots except eggs and cornstarch, water and green onions
4. beat eggs set aside, mix cornstarch in cool water1/3 cup this is your thickener set aside but close, stir pot clockwise pour in eggs, then don't hesitate add thickener stirring constantly till thick
5. When its thicken taste add more vinegar and chili oil to taste garnish with onions serve hot
6. .

pork tenderloin, firm, eggs, soysauce, rice vinegar, sugar, white pepper, stalks of green onion, chili oil, sesame oil, chicken broth, chinese black vinegar, bamboo shoots, cornstarch, water, water, lily bulbs

Taken from cookpad.com/us/recipes/334488-hot-and-sour-soup-traditional (may not work)